This braised beef cheeks recipe is perfect for a cold night. Begin this recipe 1 day ahead.

“With so many variations of this classic dish I thought, ‘Why not add another!’” – Shannon Bennett. You'll need to begin this recipe 3 hours ahead.

This recipe will teach you how to cook the perfect flank steak.

"From start to finish, this bolognese is made in one roasting pan – the pasta cooks directly in the sauce. It may seem counterintuitive to chop dried manicotti or cannelloni, but there is a method to the madness: it’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work – just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like." - Yotam Ottolenghi.

Mojo verde adds a herby twist to this perfect slow-cooked lamb shoulder.

“There’s nothing like fall-apart lamb” - Hayden Quinn.

Just when we thought lamb shanks couldn't possibly get any better.

Colin Fassnidge draws inspiration from a retro creation to serve up a modern take on surf ‘n’ turf.

Low-key comfort food at its finest. Layers of semolina gnocchi topped with cheese and baked to golden perfection makes a delicious main, that works just as well as a shared side.

A hearty slab of beef cooked on the bone provides maximum flavour.

“This pie is a real pub classic. If you want to eat it like they do in the pub, serve it with steamed peas, carrots and thick-cut chips," says Regula Ysewijn. You will need four 13cm round pie pans for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. The topping cuts wonderfully through the richness of the eggplant and lamb. You’ll need a a 34cm x 26cm roasting pan for this recipe.

Tuck into this glorious cut of braised beef, resting atop a mountain of creamy polenta and gremolata.

Indian flavours work beautifully with lamb in this recipe, says Shannon.